Drouven, H.; Fabry, I.; Göpel, G. (1996): "Technology for Sweets".

Volume 1: "Chocolate", 120 pages, multicoloured, 100,00 EURO, available in 4 languages, ISBN (English edition): 3-932016-02-5

Content

This technical publication is about chocolate production, beginning with the cocoa bean and ending with the finished product. The book is practice-oriented and based on the latest information. It contains a large number of pictures, schemes and tables contributing considerably to the understanding of the text.

Users

This book is for people who deal with questions regarding confectionery technology, such as confectionery industry and trade, teachers and trainees in confectionery technology as well as universities and colleges.

The authors

This publication is written by highly competent experts and specialists. The authors are well-known in the confectionery industry in- and outside of Germany.

Volume 2: "Fillings and Pralines", 100,00 EURO, available in 2 languages, ISBN (English edition): 3-932016-05-X

Content

This technical publication is about production of filled chocolates and fillings. The book is practice oriented and based on the latest information. It contains a large number of pictures, schemes and tables contributing considerably to the understanding of the text.

Users

This book is for people who deal with questions regarding confectionery technology, such as confectionery industry and trade, teachers and trainees in confectionery technology as well as universities and colleges.

The authors

This publication was created by highly competent experts and specialists. The authors are well-known in the confectionery industry in- and outside of Germany.